Palateers

Subscribe To The Palateers

Friday, April 3, 2009

The back-story of La Voile captured our imagination. Eighteen months ago, a little restaurant in Cannes, France decided to pack up everything (tables, chairs and wait staff) and sail to the new world to set up shop. New York was a bit crowded but Newbury street was just right. It was during restaurant week, that the Palateers decided to take La Voile for a sail.

Our experience was mixed. La Voile teetered between the infamous Mark of Aversion and angelic Seal of Approval. Upon entering, we felt rushed by the pushy wait staff—whose first question was not “How do you do this evening?” but “Choose a water!” (statement declared and emphasized), which left us a bit baffled and confused leading to the purchase of a $6 bottle of water. Overall the service was very French, but not very Backbay. When we finally regained our bearings, we were able to enjoy the quaint ambiance of the little French bistro. The sailing motif was intriguing and the intimate atmosphere was appealing.

Appetizers were also hit and miss. The risotto tasted like an out of the box Mac n’ Cheese, certainly nothing to rave about. However, the terrine, a type of faux foie gras, a chicken liver pate served with sweet pickles and toasted bread, was creamy and rich to the point of over indulgence (in a good way).

Rissoto

Terrine

The entrées followed the same theme as the others. The pan seared salmon lacked a certain “je ne sais quoi”, even when combined with tomato sauce and the cleverly created eggplant caviar, but the veal stew was something to dream about. Melt in your mouth chunks of flavor infused veal, bathing in a tub of thick wine sauce, served over basmati rice, yes, do order this.

Salmon

Veal Stew

We left the fate of restaurant, in the desserts’ hands. We are pleased to say that La Voile earned its Palateer Seal of Approval because of its luscious chocolate mousse and it’s Crème Brulee.

Crème Brulee

A world away from the old country,La Voile is more than welcome to make Boston its new home.